Prep 20 mins
Cook 20 mins
Posted in response to a request in the forums. Recipe found in an old Australian Womens Weekly Cookbook. THis recipe is gluten-free sutiable as it contains no flour...though be sure to purchase gluten-free cornflakes if required for your diet. Cookies keep for a week if stored in an airtight container and are suitable to be frozen
- Preheat oven to 180°C or 350°F
- Melt the butter in a large pan. Then add sugars and cook, stirring, until combined. Remove from heat
- Add all of the remaining ingredients and stir gently until combined
- Place level tablespoons pf mixture, about 3cm apart , on lightly greased oven trays
- Bake in a moderate oven (180C / 350F) about 15 minutes or until golden brown
- Stand for 5 minutes before removing from trays to cool on a wire rack.
I don't know what went wrong. I greased my cookie sheets well with butter however; the cookies still stuck so badly that it took my daughter and I forever to pry them off the cookie sheet. We were left with broken bits that we put in a container and will use to top ice cream with tomorrow. DH loves them yet the kids and I all felt there were too sweet. I will give the recipe another try...cutting the sugar back as well as the baking time and see what happens. Will give the review stars the next time I make them as I do not want to short change you Jubes. Made and reviewed for OZ/NZ Recipe Swap #52.
If you're a 'crispy freak' like me, this cookie will do the job. They are quite sweet though. The coconut and nuts are wonderful. Jubes, I may have messed up. I weighed the 125g of butter which equaled 1/2 cup. I poured half of the butter/sugar mixture over the dry ingredients. Anymore than that and you'd be able to drink it. I must have done something wrong. These baked in 12 minutes in my oven, and yielded 40 cookies. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.